Crockpot Potato Broccoli Cheddar Soup

Introduction

There’s something undeniably comforting about a warm bowl of soup, especially when it’s cold outside. One of my family’s favorites is this Crockpot Potato Broccoli Cheddar Soup. It’s rich, creamy, and packed with nutrients from the broccoli and potatoes. Each time I make it, the whole house fills with a mouthwatering aroma that draws everyone to the kitchen. My kids love the gooey cheese and soft potatoes, while I appreciate how easy it is to prepare. This soup has quickly become a staple in our home, perfect for chilly evenings or when you need a satisfying meal without the fuss.

Ingredients

• 32 oz frozen broccoli
• 2 Idaho potatoes, peeled and cubed
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 small yellow onion, sliced
• 2 cloves garlic, minced (1.5 tsp)
• 1 can (14 oz) chicken broth
• 1/4 stick butter
• 1 block Velveeta cheese, cubed
• 1 tsp flour
• Salt and pepper to taste

Instructions

Prepare Ingredients

1. Prep the Vegetables: Begin by peeling and cubing the Idaho potatoes into bite-sized pieces. Slice the onion thinly and mince the garlic.

Assemble in Crockpot

2. Layer the Ingredients: In your crockpot, combine the frozen broccoli, cubed potatoes, sliced onion, minced garlic, cream of chicken soup, cream of mushroom soup, and chicken broth.
3. Add Butter: Cut the butter into small pieces and scatter it over the top of the ingredients.

Cook

4. Set the Heat: Cover the crockpot and cook on high for 4-5 hours, or until the potatoes are tender when pierced with a fork.

Add Cheese

5. Incorporate the Velveeta: About 30 minutes before serving, stir in the cubed Velveeta cheese until melted and smooth. If needed, sprinkle in a teaspoon of flour to help thicken the soup.

Serve

6. Final Touches: Adjust seasoning with salt and pepper to taste. Serve hot, garnished with additional cheese or fresh herbs if desired.

Nutrition Facts (Approximate per serving)

• Servings: 7
• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 800mg
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 2g
• Protein: 10g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 4-5 hours
• Total Time: 4 hours 15 minutes to 5 hours 15 minutes

How to Serve

• Hot and Fresh: Ladle the soup into bowls while it’s hot.
• Garnish Ideas:
• Top with shredded cheddar cheese
• Add a dollop of sour cream
• Sprinkle with fresh chives or parsley
• Serve with crusty bread or croutons on the side

Additional Tips

1. Cheese Options: While Velveeta provides a creamy texture, you can substitute it with shredded sharp cheddar for a different flavor.
2. Vegetable Variations: Feel free to add other vegetables such as carrots or cauliflower for extra nutrition.
3. Thicker Soup: For a creamier consistency, blend a portion of the soup with an immersion blender before adding the cheese.
4. Make it Vegetarian: Substitute the chicken broth with vegetable broth and replace the cream of chicken soup with cream of celery soup.
5. Meal Prep: This soup freezes well, making it great for meal prep. Just be sure to leave out the cheese if you plan to freeze it, and add it when reheating.

Recipe Variations

• Spicy Kick: Add diced jalapeños or a splash of hot sauce for a spicy version.
• Herb Infusion: Incorporate dried thyme or rosemary for added flavor depth.
• Different Cheeses: Experiment with other cheeses like Gruyère or mozzarella for unique tastes.

Serving Suggestions

• Serve alongside a fresh garden salad for a balanced meal.
• Pair with a grilled cheese sandwich for a classic comfort food combination.
• Offer a selection of crackers for crunch and added texture.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: For longer storage, freeze the soup in individual portions. It will keep well for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop, adding additional broth if necessary.

FAQ Section

1. Can I use fresh broccoli instead of frozen?

• Yes, fresh broccoli can be used. Just chop it into small florets and add it at the beginning of the cooking time.

1. Can I make this soup ahead of time?

• Absolutely! You can prepare the ingredients the night before and store them in the fridge, then cook the next day.

1. How do I thicken the soup?

• If the soup is too thin, you can add a slurry of flour mixed with water, or blend a portion of the soup until smooth.

1. Is it possible to make this soup vegan?

• Yes, use vegetable broth and plant-based cream soups. Replace the cheese with a vegan cheese alternative.

1. What can I substitute for cream of chicken soup?

• Use cream of mushroom or cream of celery soup as a substitute.

1. Can I add meat to this soup?

• Yes, cooked chicken or ham can be added for extra protein.

1. How long does it take to cook on low?

• If cooking on low, allow it to cook for 6-8 hours.

1. Can I use instant mashed potatoes?

• You can, but it will change the texture of the soup. Add them in the last hour of cooking.

1. Can I use different types of cheese?

• Yes! Feel free to experiment with your favorite cheeses.

1. What should I do if my soup is too salty?
   • Add more potatoes or a splash of cream to help balance out the saltiness.

Conclusion

Crockpot Potato Broccoli Cheddar Soup is a wonderful blend of flavors and textures that your family will adore. Its creamy, cheesy goodness is not only satisfying but also incredibly easy to prepare, making it perfect for busy weeknights. With minimal prep and the convenience of a crockpot, this soup is sure to become a cherished recipe in your home. Whether you’re enjoying it on a chilly evening or serving it at a gathering, it promises to warm hearts and bellies alike!

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